Savarin
From The profession of cookery, from a French point of view, 1894
Use a large ring mould for this recipe.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 33. The excerpt below is the record exactly as published.
Savarin. The mould generally used for this is a large ring with a hollow centre. The ingredients required are half a pound of fine flour, a quarter of a pound of butter, half a tumblerful of warm milk, an ounce of fresh German yeast, a tablespoonful of sugar and half a teaspoonful of salt, with two eggs
Cook this with the app: pantry check, scaling, and the assistant.